Ingredients

• 8 lamb noisettes, 2-2.5cm thick

• 30ml/2 tbsp oil

• 45ml/3 tbsp medium-boiled dry white wine, or vegetable or veal stock

• salt and ground black pepper

• fresh mint sprigs, to garnish

For the sauce

• 30ml/2 tbsp boiling water

• 5-10ml/1-2 tsp granulated sugar

• leaves from a small bunch of fresh mint, finely chopped

• about 30ml/2 tbsp white wine vinegar

Serves 4

Method:

1. To make the sauce, stir the water and sugar together, then add the mint, vinegar to taste and season with salt and black pepper. Leave for 30 minutes.

2. Season the lamb with pepper. Heat the oil in a large frying pan and fry the lamb, in batches if necessary so that the pan is not crowded, for about 3 minutes on each side for meat that is pink in the middle.

3. Transfer the lamb to a warmed plate and season with salt, then cover and keep warm.

4. Stir the wine or stock into the cooking juices, dislodging the sediment, and bring to the boil. Bubble for a couple of minutes, then pour over the lamb.

5. Garnish the lamb noisettes with small sprigs of mint and serve hot with the mint sauce.